How to make the tofu stuffed meat stuffing, how to adjust the stuffing of the tofu stuffed bun to be

A delicious way to make tofu with minced meat

Main ingredients to prepare: tofu, minced meat.

Preparation steps: First of all, a piece of tenderloin, with a skillful knife, chop it into minced meat. A piece of ginger, cut into minced ginger and put together with the minced meat. Add salt, pepper, pour in cooking wine, light soy sauce, quickly grasp evenly, add half an egg, quickly grasp evenly.

Prepare half a green pepper and half a red pepper, both cut into small pieces for later use, a piece of soft tofu, and cut into a rectangle about 5 cm long and 3 cm high. Heat the oil in a pot until it smokes, then slowly add the tofu and fry it.

The oil temperature is slightly higher than usual for frying, so that the skin of the tofu becomes firm and firm quickly. Fry until dark yellow does not affect the taste, remove the oil. Use a knife to finely cut one side of the upper part of the tofu, do not cut through, this is the lid.

Use a small spoon to gently hollow out the tofu, and this becomes a box. Then, fill the box with minced meat and close the lid securely. Boil water in a pot, and when the water boils, steam the tofu on a grate over medium heat for 8 minutes.

Heat the oil in the pan, pour in the meat filling, stir-fry a few times, pour in the green and red peppercorns and stir-fry. Add a little water, then add an appropriate amount of vinegar, salt, chicken essence, pepper, and three tablespoons of sugar.

Try to add a little old extraction background, try to add, don't add enough at once, so as not to add too much. Add a little starch to thicken the soup and make it fishy. Then, we pour the soup over the tofu.

Well, this warm, fragrant, steaming tofu stuffing is ready.

Material. 250 grams of fermented dough, appropriate amount of shredded red pepper, filling: 1 and 1 2 pieces, 60 grams of ground pork, 50 grams of skin jelly, a little green onion, a little ginger, 1 tablespoon of salad oil, a

Gram of sugar, gram of chicken broth mix, 1 tsp soy sauce, 1 tsp oyster sauce, pepper to taste, 2 tsp chili oil, bAppropriate amount of Sichuan pepper powder, a little white powder water, 1 teaspoon of sesame oil.

Method. 1.Cut the tofu into cubes about 1 cm in size; Heat a wok, pour in salad oil and fry the chives and ginger slices, then add the ground pork and pepper powder and stir-fry until fragrant, then add the diced tofu and the filling seasoning A of method 1 and stir well, finally add a little water (outside the portion) and skin jelly, boil over low heat until boiling, add too white powder water to thicken before getting out of the pot, sprinkle with sesame oil and mix well, put it cold and refrigerate it with ice, and set it aside.

2.Roll the fermented dough into long round strips, then cut it into eight equal parts, then press it flat at the cutting point, and use the rod to produce a thick dough with a diameter of about 9 cm.

3.Take the dough of Method 2, wrap an appropriate amount of filling materials in Method 1, pull the outer edge to ** and pinch out the fold marks, take the center point as the benchmark, pull up the skin in order in the counterclockwise direction and pinch out the folds, and finally turn the closing slightly in the counterclockwise direction and pinch it tightly. Put on steaming paper and let the buns rest for about 20-30 minutes.

4.Put the buns from recipe 3 in a steamer and steam over high heat for about 8 10 minutes.

During this time, pasta was our family's favorite. From old noodles and alkaline noodles steamed buns, steamed noodles to all kinds of steamed buns, pancakes, etc., several packs of flour have been eaten

Today, I would like to share with you a recipe for vegan stuffed buns - spicy tofu stuffed buns. This stuffing, first of all, is convenient and trouble-free, and it will not be chopped and chopped like other fillings, as long as you use chopsticks to break the tofu and add some side dishes. After the bun is done, the skin is soft, spicy and fragrant, soft and glutinous, and it is particularly enjoyable to eat.

To make this bun, the dish can also be saved, just boil a pot of millet porridge. In short, I recommend everyone to try it, and it is not a problem to eat three in a row in one go

Prepare the ingredients. 500 grams of flour, 4 grams of yeast powder.

Filling: 1 piece of brine tofu, a few shiitake mushrooms, and an appropriate amount of green onions.

How to make it.

Step 1: Put the yeast powder into a bowl, pour in an appropriate amount of water, stir well and let it stand for 10 minutes (the temperature of the water must not exceed 40 degrees, otherwise it will affect the fermentation of the dough).

Step 2: Slowly pour the yeast water into the flour, stirring with chopsticks while pouring, stirring until there is no excess dry flour in the basin. Then, knead into a smooth dough.

Step 3: Cover with plastic wrap, put in a warm place and let rise for 1 hour.

Step 4: Start preparing the filling. Put the tofu on a strainer, put a basin, and let it stand for about 1 hour, so that the water in the tofu can be slowly drained out, and the mixed tofu filling will not have too much water.

Step 5: Pour an appropriate amount of water into the pot and bring to a boil, then put the cleaned shiitake mushrooms into the pot and blanch for 1 minute. Finally, remove and put in cool water.

Step 10: Add half a spoon of dark soy sauce, 1 tablespoon of oyster sauce and a little sesame oil to the basin, then mix well and the filling is ready.

Step 11: When the dough has risen to twice its size, it's ready to go. (At this time, you can see that there are honeycomb-shaped holes in the dough.) ）

Step 12: Remove the dough from the basin and knead until the surface is smooth.

Step 13: Divide the dough into small, evenly sized pieces.

Step 14: Take a small agent and roll it into a bun skin with thin edges and a slightly thicker middle.

Step 17: Put the whole drawer of buns into the steamer or steamer, cover the lid, and perform the second proofing. Proofing for about 15-20 minutes is fine.

After proofing, start steaming the buns. If you use a steamer, cook over medium heat until the steamer is steaming, then steam for about 15 minutes. If you use a steamer, you can choose 20 minutes.

After steaming, do not remove the lid immediately, but place it in the steamer or steamer for a few minutes before taking it out, so as not to retract the skin after the steamed bun is suddenly cold.

Step 18: After steaming, let's start.

Say a few more words. 1. Use tofu as the filling, and it is best to choose brine tofu, that is, northern tofu.

2. There is a lot of water in the tofu, so when making the filling, the water in the tofu should be drained out in advance, and this step must not be omitted. If you are short on time, you can also find a piece of gauze to squeeze the water out of the tofu.

The method of adjusting the delicious stuffing of tofu stuffed buns is as follows:

1. Cut the tofu into cubes, not uniform in size, just cut into small cubes.

2. Add water to the pot, put a little salt, stir evenly, blanch the tofu and put it dry for later use (remove the beany smell).

3. Finely chop the green onions and chop the bean paste for later use.

4. Heat the oil, add the chopped green onion and stir-fry after the oil is hot, turn off the heat and set aside.

5. Stir-fry the red oil in the bean paste.

6. Add the fried bean paste to the middle limb rock of the tofu, then add oyster sauce and pepper oil, stir well (if you don't like hemp, you can also do without pepper oil), the bean paste already has a taste and is cracked, and the oyster sauce can also be left out. Finally, just add a little salt according to the saltiness.

7. After that, taste the saltiness, add a little salt in an appropriate amount, and let the tofu filling cool to wrap the buns.

Tips for making delicious buns:

1. If you want to make the steamed buns more soft and delicious, in addition to adding yeast powder, you can add more vegetable oil when mixing the noodles, and the dough will be extra soft with oil. Especially for meat-filled buns, adding oil can avoid the problem of wrinkles caused by oil when steaming buns.

2. Rolling bun skin is the same as rolling dumpling skin, pay attention to the thickness of the middle of the rolling, so that the thickness is about the same after the filling is wrapped, the heating will be even, and the bottom will be too thin and easy to expose the filling.

3. After the bun is wrapped, don't rush to steam it in the pot, and let it rise for about 10 minutes for the second time. If you don't do a second proofing, it is easy to have dead noodles, and steamed buns are easy to harden. <>